Ingredients
Scale
- 1 pound elbow macaroni uncooked
- 3 cups whole milk
- ½ cups heavy cream
- 3 cups freshly shredded sharp cheddar cheese
- 1½ cups freshly shredded monterey jack cheese
- ½ cup freshly shredded parmesan cheese
- 4 tablespoons butter cut into small pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Instructions
- Spray the slow cooker insert with nonstick spray.
- Add the uncooked macaroni to the slow cooker.
- Pour in the milk and heavy cream, then stir gently to coat the pasta.
- Add the butter, salt, black pepper, and smoked paprika.
- Sprinkle in the cheddar, Monterey Jack, and Parmesan, stirring just until combined.
- Cover and cook on low for 2 to 2½ hours, stirring once or twice if possible, until the pasta is tender and the sauce is creamy.
- Once cooked, stir well and let the mac and cheese sit for 5 to 10 minutes to thicken before serving.
Notes
Feel free to mix in additional spices for a personalized flavor.
The recipe can be doubled for larger gatherings, just adjust cooking time if necessary.
For a crispy topping, transfer to a baking dish and broil for a few minutes after cooking.
- Prep Time: 15 minutes
- Cook Time: 2-2½ hours
- Category: Sides
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg